JP2012100650A - Method of producing roasted starch - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing roasted starch, whereby the viscosity of roasted starch after roasting is 50% or less of the viscosity of raw material starch because of high-temperature roasting.SOLUTION: Starch powders without chemicals, enzymes and water added are roasted at high temperatures of 130 to 220°C to produce roasted starch whose Brabender viscosity after roasting is 50% or less of the Brabender viscosity of raw material starch and whose water content in wt.% is 20% or less.

Description

The present invention relates to a method for producing a baked starch, and more particularly to a method for producing a baked starch having the following method.
<Method 1>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is potato starch, the roasting temperature is selected from the range of 180 ° C to 210 ° C, and the roasting time is 30 minutes or more when the roasting temperature is 180 ° C or higher and lower than 210 ° C. The baking temperature is 210 ° C. for 10 minutes or more,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch.
<Method 2>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, the roasting temperature is selected from the range of 180 ° C to 220 ° C, and the roasting time is roasted for 32 minutes or more when the roasting temperature is 180 ° C or higher and lower than 220 ° C. The temperature is 220 ° C. for 11 minutes or more,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch.
<Method 3>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw material starch is potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 130 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch.
<Method 4>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch.
<Method 5>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is tapioca starch, it is roasted so that the final product temperature is a temperature selected from the range of 170 ° C to 180 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of tapioca starch, which is a raw material starch.
<Method 6>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is corn starch, it is roasted so that the final product temperature is a temperature selected from the range of 160 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of corn starch which is a raw material starch.
<Method 7>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is waxy starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 170 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of a waxy starch that is a raw material starch.
<Method 8>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sweet potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of sweet potato starch as a raw material starch.
<Method 9>
A roasted starch having a Brabender viscosity measured by the Brabender viscometer of the roasted starch after roasting is 50% or less of the Brabender viscosity measured by the Brabender viscometer of the raw starch before roasting A method for producing a roasted starch according to Method 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8.
<Method 10>
Measurement of Brabender viscosity with a Brabender viscometer for roasted starch after roasting starts at 50 ° C, increases temperature by 1.5 ° C per minute, and holds at 95 ° C for 10 minutes. 10. A roasted starch according to Method 9, characterized in that a roasted starch having a maximum Brabender viscosity of 50% or less of the maximum value of the Brabender viscosity of the raw starch measured by the same method is obtained. A method for producing baked starch.
<Method 11>
Method 1 or method 2 or method 3 or method 4 or method 5 or method 6 or method 7 or method 8 or method 9 or characterized in that the moisture content of the roasted starch after roasting is less than 20% by weight. A method for producing a roasted starch according to method 10.
<Method 12>
Method 1 or Method 2 or Method 3 or Method 4 or Method 5 or Method 6 or Method 7 or Method 8 or Method 9 characterized in that the pH value of the roasted starch after roasting does not exceed the pH value of the raw starch. Or the manufacturing method of the roasted starch of the method 10 or the method 11.

  Conventionally, starch has been used as a material for food and other various industrial products. Among starches processed by various methods, those whose viscosity is adjusted to a low level are used for noodle dusting or for foods. It has been used as an excipient for pharmaceuticals and powder bases, and as an excipient for pharmaceuticals (tablets). In addition, the diluent for food is a diluent used in powdered pepper for example, and the powder base for food is a powder used in instant ramen soup for example. It is a base.

  In this case, the viscosity of the starch after processing is usually measured with a Brabender viscometer. In that case, the sample is dissolved in water and heated, and the measurement is started when the temperature of the aqueous solution reaches 50 ° C. It is a general method to raise the temperature by 1.5 ° C. per minute, hold it at 95 ° C. for 10 minutes, and set the maximum viscosity during that time to the Brabender viscosity. The unit of viscosity is a Brabender unit. Since the Brabender unit is usually indicated by the symbol BU, the symbol BU will be used in this specification.

Brabender viscosity of starch when used for noodle dusting or as a food diluent or powder base is half of the maximum viscosity of starch as a raw material. The following conditions are required for use as a product. For example, when the starch as the raw material is potato starch, the Brabender viscosity of the starch as the raw material is a maximum viscosity, generally about 1200 B.U., but in this case, the Brabender viscosity of the processed starch is The maximum viscosity must be half of 600 B.U. or less.

The reason for this is as follows. That is, most of the starch used as a raw material is an imported product. In this case, a tariff is imposed on raw starch that can be used as food starch, that is, raw starch that is not processed. However, if imported as processed starch instead of non-processed raw starch, even raw starch is tariff free. Of course, since raw starch imported as raw material starch for processing cannot be used as it is as food starch without any processing, viscosity is inspected when it is used as a product.

That is, when used as a raw starch for foods, the viscosity of starch is not lowered, so the viscosity of starch as a raw material and the viscosity of starch used as a product are basically the same. However, when it is shipped for use as a noodle dusting powder, or as a raw material starch for processing food diluents or powder bases, it is shipped in a state of reduced viscosity in advance. At this time, if the viscosity does not decrease much, that is, if it is close to the viscosity of the raw material starch, it may be considered that it can be used as a food in the inspection.

There is no specific standard in this case, but when the viscosity is reduced to less than half the viscosity of the raw starch, it is not considered that it can be used as it is for food. It can be said. Therefore, by setting the maximum viscosity to less than half of the Brabender viscosity of starch as a raw material, it is possible to surely avoid situations that are regarded as food for inspection.

  The aqueous solution is heated when measuring the viscosity because the viscosity of starch is determined based on the change in viscosity until the starch is heated to a fully gelatinized state. For this reason, in order to swell starch particles with heat and to make a complete gelatinization, the temperature is gradually raised and held at 95 ° C. for 10 minutes. According to this method, almost complete gelatinization is achieved in most starches.

  In addition, although the moisture content of the starch at the time of shipping as a product changes with use conditions, the range of the requested | required moisture content is many about 0%-20% by weight%. If the moisture content is adjusted to such a level, the moisture content can be freely adjusted in the final process.

As a method for producing such a low-viscosity starch, there are roughly two types: a method using a chemical such as an oxidizing agent (for example, hypochlorous acid) and a method using a amylolytic enzyme.

  A common method using chemicals such as oxidizers is to add water to starch to make suspended water with a solid content of 30% to 40% (wt%), and then add hypochlorous acid while stirring with a stirrer. In addition, it is a method in which the starch molecules are allowed to stand for a certain time (about 24 hours), and during that time, the starch molecules are broken by hypochlorous acid to reduce the viscosity. The low-viscosity starch aqueous solution thus obtained is concentrated and subjected to a dehydrator to form a solid called “cake”. At this stage, the water content is reduced to about 30 to 40%, and later, the water content is lowered to 13 to 18% by a hot air dryer (temperature of about 85 ° C. to 170 ° C.) to obtain a powder state, which is shipped as a product.

Alternatively, in the method using an enzyme, an amylolytic enzyme such as α-amylase or glucoamylase is added to an aqueous starch solution, and the starch molecules are cut by the action of the enzyme to reduce the viscosity. In this case, the product is sweet and hygroscopic.

  Therefore, when used as a noodles flour, a food diluent, a powder base, or an excipient for pharmaceuticals (tablets), a modified starch in which starch molecules are cut using enzymes in this way. May be difficult to use. The reason is that starch using an enzyme has sweetness and hygroscopicity as described above.

  Therefore, modified starch used for noodle dusting, food diluents, powder bases, and pharmaceutical agents (tablets) is processed starch using chemicals such as oxidants in Japan. Accounted for the majority. However, as a result of the promulgation of a ministerial ordinance that revised part of the Food Sanitation Law Enforcement Regulations on October 1, 2008, one problem has arisen here.

Traditionally, in Japan, even when a method of reducing the viscosity by adding chemicals such as hypochlorous acid at the time of food labeling, the label “starch” is displayed as the food in the raw material column of the final processed food. It was possible. However, on October 1, 2008, a ministerial decree amending part of the Food Sanitation Law Enforcement Regulations was promulgated, and starch treated with chemicals was treated as a food additive. As a result, when chemicals such as hypochlorous acid were added, it was necessary to describe “processed starch” as a food additive in the raw material column. When an enzyme is used, the label “starch” may be used as usual, but in this case, the use is limited by “sweetness” and hygroscopicity, as described above.

  Recent consumers are strongly nature-oriented, and many people shy away from purchasing if “raw starch” is listed in the raw material column of the food label. Therefore, there has been a demand for a technique for reducing the viscosity by treating only starch with a physical method without adding chemicals when reducing the viscosity. In this case, the raw material column of the food label may simply be described as “starch”, which matches the natural orientation of the consumer.

Hereinafter, some patent documents describing methods for reducing the viscosity of starch will be introduced. Both disclose methods for reducing the viscosity with some chemicals or enzymes. That is, the invention of the following Patent Document 1 uses hydrogen peroxide as an oxidizing agent and reduces the viscosity of a raw material starch using an acylated polysaccharide as an activator. The invention of Patent Document 2 below also uses hydrogen peroxide as an oxidizing agent. Furthermore, the invention of the following Patent Document 3 is intended to reduce the viscosity by using a debranching enzyme produced by mold belonging to Neurospora crassa, and the invention of the following Patent Document 4 is based on potato starch with amylase, biozyme, etc. Discloses a technique for reducing the viscosity by the action of amylolytic enzymes. In the following Patent Document 5, a method for producing a baked starch that suppresses gelatinization by adding a base to increase the pH value of the raw starch and baking at a temperature of 120 ° C. to 180 ° C. is disclosed.
Special Table 2000-506197 Japanese translation of PCT publication No. 2002-530487 JP 2001-294601 A JP 2004-24213 A JP-T 9-503549

As described above, the problems to be solved by the invention are as follows.
<Problem 1>
Develop a method to produce low viscosity starch by treating starch only by physical methods. That is, a method for reducing the viscosity of the raw starch to less than half by using only a physical method without using any oxidizing agents, bases, enzymes and the like.
<Problem 2>
At that time, the Brabender viscosity measured by the Brabender viscometer of the starch after the treatment was started at 50 ° C., the temperature was increased by 1.5 ° C. per minute, and held at 95 ° C. for 10 minutes, It is assumed that the maximum viscosity during measurement is less than half the maximum viscosity of the starch used as a raw material. In addition, it is natural that the viscosity of starch as a raw material is also measured by the same method.
<Problem 3>
Furthermore, the water content of the starch after the treatment is desirably 20% or less by weight. This is because, as described above, the lower the water content, the easier the water content can be adjusted. Therefore, a product having as low a water content as possible is desired.
<Problem 4>
It is desirable that the pH value of the obtained roasted starch does not exceed the pH value of the raw starch. The reason is that when the pH value becomes high, there are cases where it is difficult to use as food.

The present invention has been made to solve the above-described problems, and provides the means for solving the problems described below.
<Solution 1>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is potato starch, the roasting temperature is selected from the range of 180 ° C to 210 ° C, and the roasting time is 30 minutes or more when the roasting temperature is 180 ° C or higher and lower than 210 ° C. The baking temperature is 210 ° C. for 10 minutes or more,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch.
<Solution 2>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, the roasting temperature is selected from the range of 180 ° C to 220 ° C, and the roasting time is roasted for 32 minutes or more when the roasting temperature is 180 ° C or higher and lower than 220 ° C. The temperature is 220 ° C. for 11 minutes or more,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch.
<Solution 3>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw material starch is potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 130 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch.
<Solution 4>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch.
<Solution 5>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is tapioca starch, it is roasted so that the final product temperature is a temperature selected from the range of 170 ° C to 180 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of tapioca starch, which is a raw material starch.
<Solution 6>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is corn starch, it is roasted so that the final product temperature is a temperature selected from the range of 160 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of corn starch which is a raw material starch.
<Solution 7>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is waxy starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 170 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of a waxy starch that is a raw material starch.
<Solution 8>
A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device where a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sweet potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of sweet potato starch as a raw material starch.
<Solution 9>
A roasted starch having a Brabender viscosity measured by the Brabender viscometer of the roasted starch after roasting is 50% or less of the Brabender viscosity measured by the Brabender viscometer of the raw starch before roasting A method for producing a roasted starch according to claim 1, solution 2, solution 3, solution 4, solution 5, solution 6, solution 7, or solution 8, characterized in that it is obtained.
<Solution 10>
Measurement of Brabender viscosity with a Brabender viscometer for roasted starch after roasting starts at 50 ° C, increases temperature by 1.5 ° C per minute, and holds at 95 ° C for 10 minutes. A roasted starch having a maximum value of the Brabender viscosity of the roasted starch of 50% or less of the maximum value of the Brabender viscosity of the raw starch measured by the same method is obtained according to Solution 9, A method for producing roasted starch.
<Solution 11>
Solution 1 or solution 2 or solution 3 or solution 4 or solution 5 or solution 6 or solution 7 characterized in that the water content of the roasted starch after roasting is less than 20% by weight. Or the manufacturing method of the roasted starch of the solution means 8 or the solution means 9 or the solution means 10.
<Solution means 12>
Solution 1 or solution 2 or solution 3 or solution 4 or solution 5 or solution 6 or solution characterized in that the pH value of the roasted starch after roasting does not exceed the pH value of the raw starch. 7. The method for producing a roasted starch according to 7 or the solution 8, the solution 9, the solution 10, or the solution 11.

According to the solutions 1 to 8 of the present invention, a low-viscosity starch powder whose Brabender viscosity is less than half that of the raw material starch can be obtained only by physical treatment of roasting without adding chemicals. . This starch powder is ideal for noodles powdering, food diluents and powder bases, and as a pharmaceutical agent (tablet) excipient, especially used as powdering and food diluents and powder bases. In this case, it is only necessary to display “starch” instead of “processed starch” of the food additive in the raw material column of the final sale product, so that even consumers with strong natural taste can accept it without resistance.

Similarly, according to the inventions of Solution 1 to 8 of the present invention, since no enzyme is used during the treatment, sweetness is not imparted to the resulting low-viscosity starch, and hygroscopicity may also occur. It can be used without problems as a noodles powdering agent, a food diluent, a powder base, and a pharmaceutical agent (tablet).

According to the invention of Solution 9 of the present invention, it is disclosed that the Brabender clay measuring instrument most commonly used for measuring the viscosity of starch is used as a method for measuring the viscosity. Anyone can easily compare the viscosity of roasted starch and raw starch.

According to the invention of Solution 10 of the present invention, when measuring the Brabender viscosity, the measurement is started from 50 ° C., the temperature is increased by 1.5 ° C. per minute, and held at 95 ° C. for 10 minutes, Since the maximum viscosity during measurement is to obtain a roasted starch that is less than half that of the raw material starch, all the states until the starch particles reach a fully gelatinized state are measured. Is.

Thus, if all the states until the starch particles reach a fully gelatinized state are measured to obtain a roasted starch having a maximum viscosity less than half that of the raw material starch, for example, the final product is dusted. Even when the noodles are boiled, the viscosity does not increase while the noodles are boiled, and the soup does not become muddy. Or even if the final product is used in high-temperature foods such as pepper (such as ramen), the viscosity of the soup does not increase when sprinkled on the soup, so it can be used with peace of mind. .

Moreover, since the viscosity of the obtained roasted starch is less than half the viscosity of the raw material starch, even when the raw material starch is imported starch, no problem occurs in the inspection of the product to be shipped. That is, there is no fear that it is imported as processed starch and used as food.

According to the invention of Solution 11 of the present invention, since the moisture content of the roasted starch after roasting is less than 20% by weight, the product using the starch of the present invention has the fluidity and diffusibility of the powder. It is also possible to prevent deterioration of the product such as the occurrence of catamari due to moisture absorption during storage. Furthermore, according to the invention of the solving means 12 of the present invention, the pH value of the roasted starch after roasting does not exceed the pH value of the raw starch, so that no problem arises when used for food.

It is a viscosity curve graph and data of the sample obtained by the method of Example 1 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 1 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 1 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 2 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 3 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 4 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 4 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 5 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 6 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 6 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 7 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 7 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 8 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 8 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 9 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 9 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 10 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 10 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 11 of this invention. It is a viscosity curve graph and data of the sample obtained by the method of Example 11 of this invention.

  The best mode for carrying out the present invention will be described below in detail with reference to the drawings. The present invention uses only the physical means of roasting by heat as a method for reducing the viscosity of starch, and does not add any chemicals such as oxidizing agents and bases. Also, no moisture is added, the raw starch powder is put into a roasting device, and the raw starch powder (powder) is only roasted with a continuous roasting device or a batch roasting device. . Examples 1 to 5 described below use a continuous roasting device (paddle dryer), and Examples 6 to 11 use a batch roasting device (Buno dryer).

  As raw materials, starches that are generally used are potato starch (Examples 1 to 3, 6), sago starch (Examples 4, 5, and 7), tapioca starch (Example 8), and corn starch. (Example 9) Waxy starch (Example 10) and sweet potato starch (Example 11) were used, but in addition to this, wheat starch or the like can be used. Both are generally used as raw materials for starch for processing.

Although the paddle dryer generally used as a continuous roasting apparatus was used regarding Examples 1-5, it does not have a problem even if it uses a rotary kiln etc. instead of this as a continuous roasting apparatus. Each of the apparatuses stirs the raw material contained in the body and performs roasting while flowing (moving) the raw starch powder (powder), so that the raw material can be uniformly and efficiently roasted. In addition, it is easier to avoid the situation where the raw material starch burns in comparison with a batch-type roasting apparatus. Therefore, as long as the apparatus or method has such characteristics, it is of course possible to use an apparatus or method other than a paddle dryer or a rotary kiln. In a continuous roasting apparatus, it is important to roast while moving (moving) the raw starch powder (powder).

  Regarding Examples 1 to 5, significant results were obtained with potato starch having a roasting temperature in the range of 180 ° C to 210 ° C. In the case of sago starch, a significant result was obtained when the roasting temperature was in the range of 180 ° C to 220 ° C. This is a considerably high temperature as compared to the commonly used starch roasting temperature (about 100 ° C. to 170 ° C.). In general, since the starch roasting is performed for the purpose of reducing the water content, that is, drying, it may be performed at a low temperature of about 100 ° C to 170 ° C. Since the portion where the bonding strength is reduced is formed to lower the viscosity of the whole starch, it is roasted at the high temperature as described above.

  Regarding Examples 1 to 5, when the temperature is less than 180 ° C., the action of forming a portion having a reduced binding force on the starch molecule chain does not work sufficiently, and the maximum viscosity of the obtained roasted starch is the highest of the raw starch. Since it exceeds the value of 50% of the viscosity, it cannot be used as a product. However, when the temperature exceeds 210 ° C. (potato starch) or 220 ° C. (sago starch), the starch starts to burn even when roasted while flowing, and the obtained roasted starch can no longer be used as a product. . This situation is naturally related to the type of starch used as a raw material.

  In continuous equipment, roasting time is closely related to roasting temperature. That is, if the roasting temperature is lowered, it is necessary to lengthen the roasting time. Conversely, if the roasting temperature is increased, the roasting time can be shortened. In this case, in cases where potato starch was used as a raw material and the roasting temperature was lowered to 180 ° C. or 182 ° C., significant results could not be obtained unless the roasting time was increased to 30 to 70 minutes. On the other hand, when the roasting temperature was 220 ° C. with Sago starch, a significant result was obtained with a roasting time of 11 minutes.

  In addition, as described above, since the method of the present invention performs the baking at a higher temperature than the normal baking, the water content of the starch product obtained in the normal baking process (about 100 ° C. to 170 ° C.) Compared to the content, it becomes even smaller (in this case, it is a comparison with the same baking time). That is, in the case of a normal baking process (about 100 ° C to 170 ° C), the water content is about 13 to 18%, but the methods of Examples 1 to 5 of the present invention (180 ° C to 220 ° C). In this case, it becomes several percent or less, and sometimes 0%. This means that the applications that can be handled even if shipped as it is further spread, and in this respect as well, the roasted starch obtained by the method of the present invention has great advantages compared to conventional products. It can be said.

As for Examples 6 to 11, a bouno dryer generally used as a batch-type roasting device was used. However, as a batch-type roasting device, for example, a tunnel kiln or the like can be used instead. Absent. In both devices, the raw material contained in the container is roasted for a certain period of time while increasing the temperature at a certain rate, so that the material is roasted while always flowing (moving) like a continuous roasting device. There is nothing. Therefore, when high-temperature roasting is performed for a long time, the situation where the raw material starch is burned is more likely to occur than a continuous roasting apparatus. In addition, it is the same as the continuous roasting device in that the temperature of the device is kept constant to a certain extent. However, since the batch roasting device does not move the material, the temperature of the material in the container is reduced. A method is used in which roasting is stopped when the temperature reaches a preset temperature measured with a sensor. Therefore, regarding Examples 6-11, unlike Examples 1-5, temperature can be considered to represent the final product temperature when heating is stopped. In the continuous roasting apparatus, the temperature inside the machine is displayed instead of displaying the product temperature. However, the batch roasting apparatus has an advantage that the product temperature itself can be specified.

  Regarding Examples 6 to 11, significant results were obtained with potato starch having a roasting temperature in the range of 130 ° C to 180 ° C. In the case of sago starch, significant results were obtained when the roasting temperature was in the range of 140 ° C to 180 ° C. Furthermore, for tapioca starch, a significant result is obtained when the roasting temperature is in the range of 170 ° C to 180 ° C, and for corn starch, a significant result is obtained when the roasting temperature is within the range of 160 ° C to 180 ° C. In waxy starch, a significant result is obtained when the roasting temperature is in the range of 140 ° C to 170 ° C. In sweet potato starch, the roasting temperature is within the range of 140 ° C to 180 ° C. Significant results were obtained. Compared to Examples 1-5, the temperature range transitions downward for both potato starch and sago starch, but this naturally absorbs the sample because the material is not moved inside the device. It is considered that the amount of heat per unit time is larger than that in the case of roasting with a continuous apparatus.

  For Examples 6-11, if the temperature is less than 130 ° C. (potato starch) or 140 ° C. (sago starch, waxy starch, sweet potato starch) or 160 ° C. (corn starch) or 170 ° C. (tapioca starch), the chain of starch molecules The effect of creating a portion with reduced bonding strength does not work sufficiently, and the maximum viscosity of the obtained roasted starch exceeds the value of 50% of the maximum viscosity of the raw starch, so that it cannot be used as a product. On the other hand, when the temperature exceeds 170 ° C (waxy starch) or 180 ° C (potato starch, sago starch, tapioca starch, corn starch, sweet potato starch), the starch starts to burn, and the obtained roasted starch can be used as a product. Disappear.

  In Examples 6 to 11 using a batch roasting apparatus, the relationship between the roasting time and the roasting temperature is different from that in Examples 1 to 5 using a continuous roasting apparatus. That is, in Examples 1-5, since roasting is carried out while continuously transferring the material inside the apparatus, the roasting temperature indicates the temperature inside the apparatus, so that the roasting time and the roasting temperature are inversely proportional. A close relationship has arisen. That is, if the roasting temperature is lowered, it is necessary to lengthen the roasting time, and if the roasting temperature is raised, the roasting time can be shortened. However, in Examples 6 to 11, the roasting temperature indicates the final temperature (final product temperature) of the material, and a relationship close to a direct proportion that the roasting temperature becomes higher as the roasting time becomes longer occurs. Yes.

  In addition, it is the same as that of Examples 1-5 about the point from which water content becomes still smaller compared with the water content of the starch product obtained in a normal roasting process (about 100 to 170 degreeC). Therefore, it is the same as in Examples 1 to 5 that means that the applications that can be handled even if shipped as it is further spread.

  In measuring the viscosity of the baked starch according to the method of the present invention, a Brabender viscometer commonly used in measuring the viscosity of starches was used in all examples. The reason for this is that it is most easily understood by those skilled in the art if it is displayed as a result of the Brabender viscometer. In addition, the Brabender viscometer continuously changes the viscosity when the product temperature is changed. This is two points that can be measured automatically. That is, it has a feature that the viscosity until starch particles are completely gelatinized can be continuously measured by gradually raising the temperature and holding at 95 ° C. for 10 minutes. In measuring the viscosity of the roasted starch by the method of the present invention, it is important to be able to measure a portion where the viscosity does not increase even when the starch particles are completely gelatinized.

  The uses of the roasted starch obtained by the method of the present invention are, as already mentioned, noodle dusting, food diluents and powder bases, and pharmaceutical (tablet) excipients. Among these uses, there is a possibility of being used in a high temperature situation except for the use as a pharmaceutical excipient. Implications are also included.

  Viscosity is measured with a Brabender measuring instrument in the form of an aqueous solution obtained by dissolving starch powder in water. The ratio of the solids (starch component) at that time has an optimum value determined by the type of raw starch, but is usually about several percent. In an embodiment of the present invention, potato starch has a solid content of 4%, sago starch, tapioca starch, waxy starch, sweet potato starch has a solid content of 6%, and corn starch has a solid content of 8%. An aqueous solution was used, which is the optimum value for each starch. The temperature rise and fall by the Brabender measuring instrument is normally set at 1.5 ° C. per minute.

  The viscosity measurement was started when the temperature of the sample exceeded 50 ° C. This is because an aqueous solution of starch powder such as potato or sago used in the examples of the present invention generally starts gelatinization at less than 50 ° C., and does not produce a viscosity.

Example 1 uses potato starch as raw material 1, a paddle dryer which is a continuous roasting device as a roasting device, and the roasting temperature is first set at a relatively low temperature of 182 ° C. Three types of samples were obtained by changing. They are referred to as Example 1-1, Example 1-2, and Example 1-3, respectively. Water was added to these three samples to adjust the solid content (starch component) to 4%, and the change in viscosity with temperature change was measured with a Brabender viscometer (see FIG. 1). The solid content (starch component) of 4% is a standard value selected when potato starch is applied to a Brabender viscometer.

  At this time, the water content of the starch powder was 2.56% in Example 1-1, 1.56% in Example 1-2, and 1.00% in Example 1-3. Since roasting time is 38 minutes for Example 1-1, 40 minutes for Example 1-2, and 42 minutes for Example 1-3, the longer the roasting time, the more the water content decreases. I understand that The pH value was 6.24 in Example 1-1, 6.08 in Example 1-2, and 5.97 in Example 1-3.

For comparison, the raw material 1 before baking was also measured under the same conditions. Raw material 1 had a water content of 18.89% (wt%) and a pH value of 7.00. The water content was adjusted so that the solid content (starch component) was 4%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. Note that a paddle dryer, which is a continuous roasting apparatus, was also used as the roasting apparatus for the roasting of the raw material 1. In Example 1, since the maximum viscosity of the raw material 1 is 1223 B.U., 50% thereof is 611.5 B.U. Therefore, if the maximum viscosity of the sample does not exceed 611.5 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Example 1-1 (roasted at 182 ° C. for 38 minutes), the viscosity started to appear when the temperature reached 63.8 ° C., the viscosity curve slowly increased, and the temperature reached 95 ° C. 30 minutes after the start of measurement. At that time, the viscosity reached 200 B.U. After that, the viscosity increased slightly, but the maximum viscosity recorded at the end of the temperature holding section at 95 ° C. (40 minutes after the start of measurement) was 218 B.U. A sufficiently significant result was obtained.

In Example 1-2 (baked at 182 ° C. for 40 minutes), the viscosity started to appear when the temperature reached 73.7 ° C., the viscosity curve slowly increased, and the temperature reached 95 ° C. 30 minutes after the start of measurement. At that time, the viscosity reached nearly 100 BU. After that, the viscosity increased slightly, but the highest viscosity recorded at the end of the temperature holding section at 95 ° C. (40 minutes after the start of measurement) was 117 B.U., which was more significant than Example 1. .

In Example 1-3 (roasting at 182 ° C. for 42 minutes), even after entering the temperature holding section of 95.0 ° C., the viscosity did not appear for a while, and the temperature was maintained at 95.0 ° C. around 32 minutes after the start of measurement. About 2 minutes after entering the section, the viscosity starts to come out, the viscosity curve rises slowly, and even the maximum viscosity recorded at the end of the temperature holding section of 95.0 ° C. (40 minutes after the start of measurement) is 57 B.U. And more significant results were obtained than in Example 1-2. The results were the best among the three examples of Example 1 having a roasting temperature of 182 ° C.

FIG. 1 also shows the result of measuring raw material 1 (potato starch) under the same conditions (4% solids) for comparison. When the raw material 1 reaches 61.1 ° C., the viscosity starts to appear, the viscosity curve rises rapidly, and when the temperature reaches 70.3 ° C. about 13 minutes after the start of measurement, the maximum viscosity is 1223 B.U. Was recorded. Thereafter, the viscosity continued to decrease slowly, and was about 600 to 440 B.U.

When the maximum viscosity ratio between the raw material 1 and each example (the maximum viscosity of each example / the maximum viscosity of the raw material 1) is calculated in the temperature increase interval and the temperature storage interval, Example 1-1 is 17.8%. Example 1-2 was 9.6%, and Example 1-3 was 4.7%. A smaller maximum viscosity ratio indicates that a low-viscosity sample was obtained from the raw material by roasting, which can be considered to indicate that the roasting effect is high. In these three types of examples, even in Example 1-1 where the viscosity was the highest, the maximum viscosity ratio was 20% or less, and it was shown that all three types can be used sufficiently as products.

Next, as Example 1-4, the same potato starch (raw material 1) as in Examples 1-1 to 1-3 was used as the raw material, and the temperature was raised to 201 ° C. for 30 minutes (FIG. 2). Water was added to this sample to adjust the solid content (starch component) to 4%, and the change in viscosity with a change in temperature was measured with a Brabender viscometer (see FIG. 2). At this time, the water content of the starch powder was 2.00%. The pH value was 6.17.

In Example 1-4 (roasting at 201 ° C. for 30 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity began to appear at a temperature of 63.4 ° C., but the increase in the viscosity curve was gradual, When the temperature reached 95.0 ° C. (30.0 minutes after the start of measurement), the maximum viscosity of 147 B.U. was recorded, after which the viscosity decreased slightly and the end of the temperature holding period at 95 ° C. for 10 minutes. The viscosity was about 145 B.U. Example 1-4 has a maximum viscosity of 147 B.U., which is well within the scope of the present invention (maximum viscosity ratio 12.0%). As a product, even if the starch particles are completely gelatinized by heating, it can be said that the product has an excellent viscosity of 150 B.U. or less.

The raw material 1 of Example 1-4 is the same as the raw material 1 of Examples 1-1 to 1-3. In Examples 1-1 to 1-3, the roasting temperature was as low as 182 ° C., so the roasting time was set to a long value of 38 minutes to 42 minutes. However, in Example 1-4, the roasting temperature is 201 ° C., which is considerably higher than in Examples 1-1 to 1-3, and therefore the roasting time was set to be as short as 30 minutes. As a result, Example 1-4 drawn a viscosity curve substantially similar to Example 1-2 (roasting temperature 182 ° C., roasting time 40 minutes).

The two examples shown in FIG. 3 are provided for reference as comparative examples because the two obtained samples did not satisfy the requirements of the present invention. Here, the same potato starch (raw material 1) as in Examples 1-1 to 1-4 was used as the raw material, the roasting temperature was set to 120 ° C., and the roasting time was set to 90 minutes instead. Two types of samples were obtained. They are referred to as Comparative Example 1-1 and Comparative Example 1-2, respectively. Water was added to these two samples to adjust the solid content (starch component) to 4%, and the change in viscosity accompanying a change in temperature was measured with a Brabender viscometer. At this time, the moisture content of the starch powder was 0.78% in Comparative Example 1-1 and 0.00% in Comparative Example 1-2. The pH values were 6.76 for Comparative Example 1-1 and 6.79 for Comparative Example 1-2.

In Comparative Example 1-1 (roasted at 120 ° C. for 90 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity starts to appear at a temperature of 58.1 ° C., the viscosity increases rapidly, When the temperature reached 81.8 ° C. (21.2 minutes after the start of measurement), the maximum viscosity of 1008 B.U. was recorded, and thereafter, the viscosity continued to decrease gradually. The process was terminated when the viscosity was below 600 B.U. and slightly below 500 B.U. in the temperature holding section at 95 ° C. for 10 minutes. In Comparative Example 1-1, the maximum viscosity was 1008 B.U., and the maximum viscosity ratio was 82.4%, which was a result of being out of the scope of the present invention.

In Comparative Example 1-2 (roasted at 120 ° C. for 90 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity started to appear at a temperature of 58.3 ° C., and the viscosity increased rapidly and the measurement started. After 22.2 minutes, a maximum viscosity of 901 B.U. was recorded at a temperature of 83.3.degree. Thereafter, the viscosity curve gradually decreased and continued to decrease in the temperature holding section at 95 ° C. for 10 minutes, and reached a viscosity of about 450 B.U. at the end of the temperature holding section. Since Comparative Example 1-2 also has a maximum viscosity exceeding 50% of the maximum viscosity of the raw material 1 (maximum viscosity ratio 73.7%), it is out of the range of the present invention.

In Comparative Examples 1-1 and 1-2, the roasting time was set to be as long as 90 minutes, but since the roasting temperature was kept low at 120 ° C., the maximum viscosity was 50 of the maximum viscosity of 1223 B.U. %, Which is far beyond the scope of the present invention. In Examples 1-1 to 1-3 using the same potato starch (raw material 1) as the raw material, the roasting temperature was set to 182 ° C., so even though the baking time was as short as 38 to 42 minutes, Are also within the scope of the present invention. The two samples of Comparative Examples 1-1 and 1-2 had the same roasting time and roasting temperature, but Comparative Example 1-2, which had a moisture content of 0%, had a slightly lower maximum viscosity. It was. From this, it was clarified that at a temperature of 120 ° C., the viscosity of the raw material starch cannot be lowered sufficiently even though the water content can be reduced to 0%.

Example 2 shown in FIG. 4 uses potato starch as a raw material 2 (different from the potato starch of raw material 1), sets the roasting temperature to 210 ° C. and raises the roasting time to 2 Kinds of samples were obtained. They are referred to as Example 2-1 and Example 2-2, respectively. Water was added to these two samples to adjust the solid content (starch component) to 4%, and the change in viscosity accompanying a change in temperature was measured with a Brabender viscometer.

  At this time, the water content of the starch powder was 0.33% in Example 2-1 and 1.33% in Example 2-2. The roasting time was 40 minutes for Example 2-1 and 10 minutes for Example 2-2. The pH value was 4.79 in Example 2-1 and 6.32 in Example 2-2.

For comparison, the raw material 2 before roasting was also measured under the same conditions. Raw material 2 had a water content of 20.74% (weight%) and a pH value of 6.87. The water content was adjusted so that the solid content (starch component) was 4%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. The roasting apparatus used in Example 2 is a paddle dryer. In Example 2, since the maximum viscosity of the raw material 2 is 1340 B.U., 50% thereof is 670 B.U. Therefore, if the maximum viscosity of the sample does not exceed 670 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Example 2-1 (roasting at 210 ° C. for 40 minutes), the viscosity was 0 B.U. in both the temperature rising zone from 50 ° C. to 95 ° C. and the temperature holding zone at 95 ° C. for 10 minutes. It remained. That is, in Example 2-1, the viscosity remains 0 B.U. in the entire measurement interval, and belongs to the scope of the present invention without complaint. It can be said that the product has almost no viscosity even when heated, that is, it is almost ideal because no viscosity is produced even when the particles are completely gelatinized.

On the other hand, Example 2-2 is a sample in which the roasting temperature is considerably shortened to 10 minutes. In this case, 29 minutes after the start of measurement, immediately before entering the temperature holding section of 95.0 ° C., when the temperature reached 93.5 ° C., the maximum viscosity 417 B.U. There was a tendency for the viscosity to slightly decrease in the temperature holding interval of minutes. Therefore, Example 2-2 is also within the scope of the present invention.

In addition, looking at the viscosity curve of the raw material 2, the raw material 2 starts to show a viscosity at 61.6 ° C., and the viscosity rapidly increases, reaching a maximum 13 minutes after the start of the measurement (temperature 70.0 ° C.). A viscosity of 1340 B.U. was recorded. Thereafter, the viscosity dropped rapidly and at the end of the 10 minute temperature holding period at 95 ° C., the viscosity dropped to a point where it slightly exceeded 450 BU.

In Example 2-2, although the roasting temperature was 210 ° C., which was a high temperature range within the set range, the roasting temperature was as short as 10 minutes, so the maximum viscosity was a value exceeding 400 B.U. . This is a slightly higher value than the four examples of Example 1, but it is considered that the maximum viscosity of the raw material 2 is higher than 1340 B.U. Even if the same potato starch is used as a raw material, the maximum viscosity is about 200 B.U. even if the temperature is as low as 182 ° C. if the roasting time is close to 40 minutes as in Example 1-1.

In Example 3, potato starch different from that in Example 1 and Example 2 was used as the raw material 3, first, the roasting temperature was set to 200 ° C., and the roasting time was changed to obtain two types of samples. It was. Let them be Example 3-1 and Example 3-2, respectively. Water was added to these two samples to adjust the solid content (starch component) to 4%, and the change in viscosity with a change in temperature was measured with a Brabender viscometer (see FIG. 5).

  At this time, the water content of the starch powder was 0.00% in Example 3-1 and 0.89% in Example 3-2. The roasting time was 45 minutes for Example 3-1 and 30 minutes for Example 3-2. The pH values were 6.27 for Example 3-1 and 6.40 for Example 3-2.

In Example 3-1 (roasted at 200 ° C. for 45 minutes), the viscosity began to appear when the temperature reached 59.2 ° C., and in Example 3-2 (roasted at 200 ° C. for 30 minutes), 58. The viscosity started to appear when the temperature reached 0 ° C. Both of the viscosity curves suddenly increase gradually from around 15 minutes after the measurement, and both reach the maximum viscosity when the temperature reaches 83.0 ° C. after 22 minutes from the measurement. I descended gently. The maximum viscosity was 310 B.U. in Example 3-1 and 328 B.U. in Example 3-2, both of which were less than half of the maximum viscosity of 1372 B.U. . Therefore, Examples 3-1 and 3-2 can be sufficiently within the scope of the present invention.

In the temperature holding section of 95.0 ° C., the viscosity of Example 3-1 decreased from 373 B.U. to 314 B.U., and Example 3-2 increased from 380 B.U. to 332 B.U. Until the viscosity decreased.

Next, the same raw material 3 (potato starch) as Examples 3-1 and 3-2 was used as a raw material, the roasting temperature was set to 180 ° C., and the roasting time was changed to obtain two types of samples. . Let them be Example 3-3 and Example 3-4, respectively. Water was added to these two samples to adjust the solid content (starch component) to 4%, and the change in viscosity with a change in temperature was measured with a Brabender viscometer (see FIG. 5).

At this time, the water content of the starch powder was 0.00% in both Examples 3-3 and 3-4. The roasting time was 30 minutes for Example 3-3 and 70 minutes for Example 3-4. The pH value was 6.60 in Example 3-3 and 6.78 in Example 3-4.

In Example 3-3 (roasted at 180 ° C. for 30 minutes), the viscosity began to appear when the temperature reached 57.8 ° C., and in Example 3-4 (roasted at 180 ° C. for 70 minutes), 59. The viscosity started to appear when the temperature reached 0 ° C. Both of the viscosity curves suddenly increased from the beginning at about 15 minutes after the measurement, and Example 3-3 reached a maximum viscosity of 642 BU when the temperature reached 88.4 ° C. after 25.6 minutes from the measurement. In Example 3-4, 25.2 minutes after the measurement, and when the temperature reached 87.8 ° C., a maximum viscosity of 630 B.U. was recorded.

Both of the viscosity curves then gradually fall, and in the temperature holding interval of 95.0 ° C., the viscosity curves of both examples substantially overlap and drop from about 600 B.U. to about 440 B.U.

In Examples 3-3 and 3-4, since the baking temperature was as low as 180 ° C., the viscosity was high overall, and the maximum viscosity was close to the upper limit (half the maximum viscosity of the raw material 3) in both cases. However, the upper limit (686B.U.) is not exceeded and is included in the scope of the present invention.

For comparison, the raw material 3 before roasting was also measured under the same conditions. Raw material 3 had a moisture content of 20.78% (wt%) and a pH value of 6.84. The moisture content was adjusted so that the solid content (starch component) was 4%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. The roasting apparatus used in Example 3 is a paddle dryer.

Comparing Example 3 and Example 1, both are made from the same potato starch, but the properties of Raw Material 1 and Raw Material 3 are slightly different, and Raw Material 3 has a maximum viscosity of 150 B.U. It is so high. It is considered that this difference in viscosity at the raw material stage appears as a difference between the viscosity curves of Example 3 and Example 1. That is, since the raw material 3 had a high viscosity from the beginning, Examples 3-1 and 3-2 were the highest despite being roasted at a higher temperature than Example 1 (1-1 to 1-3). As a result, the viscosity increased. Also, the viscosity curve is clearly different from the four examples of Example 1, and has a shape somewhat similar to the viscosity curve of the raw material.

When Example 1 is compared with Examples 3-3 and 3-4, the roasting temperature is 182 ° C. for Examples 1-1 to 1-3, and 180 ° C. for Examples 3-3 and 3-4. Although there is only a difference in ° C., the highest viscosity is 218 B.U. even in the case of roasting for 38 minutes in Example 1 (Example 1-1), but it is roasted for 70 minutes in Example 3-4. Even so, the maximum viscosity was as high as 630 B.U. As a cause of this, the difference in the original maximum viscosity between the raw material 1 and the raw material 3 (about 150 B.U.) is considered first, but in addition, it is compared with the paddle dryer used in Example 1. It is also considered relevant that the paddle dryer used in Example 3 was a separate device. That is, it is considered that a slight difference occurs depending on the performance of the apparatus.

In Example 4, sago starch was used as raw material 4, the baking temperature was set to 180 ° C., and the baking time was changed to obtain two types of samples. These are referred to as Example 4-1 and Example 4-2, respectively. Water was added to these two samples to adjust the solid content (starch component) to 6%, and the change in viscosity with a temperature change was measured with a Brabender viscometer (see FIG. 6). The solid content (starch component) of 6% is a standard value selected when sago starch is applied to a Brabender viscometer.

  At this time, the water content of the starch powder was 3.44% in Example 4-1 and 4.00% in Example 4-2. The roasting time was 32 minutes for Example 4-1 and 38 minutes for Example 4-2. In Example 4, the moisture content was higher in Example 4-2 with a longer roasting time, but this caused moisture absorption after roasting in Example 4-2 for some reason. It is thought to be the cause. The pH value was 4.07 in Example 2-1 and 4.05 in Example 2-2.

For comparison, the raw material 4 before roasting was also measured under the same conditions. Raw material 4 had a moisture content of 15.78% (% by weight) and a pH value of 6.26. The moisture content was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 4, a paddle dryer was used as the roasting device. In Example 4, since the maximum viscosity of the raw material 4 is 728 B.U., 50% thereof is 364 B.U. Therefore, if the maximum viscosity of the sample does not exceed 364 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Example 4-1 (roasting at 180 ° C. for 32 minutes), the viscosity started to appear at 78.5 ° C., and the viscosity curve increased very slowly, but the temperature was 95 after 30 minutes from the start of measurement. The viscosity was 12 B.U. After that, the viscosity increased, but the maximum viscosity recorded at the end of the temperature holding section at 95 ° C. (40 minutes after the start of measurement) was 30 B.U., which was sufficiently significant under the condition of 364 B.U. Results were obtained.

In Example 4-2 (roasting at 180 ° C. for 38 minutes), the viscosity remains 0 BU even when the temperature rises and enters the temperature holding interval of 95 ° C., and the temperature holding interval of 95 ° C. Even at the end, the viscosity remained at 0 BU. Therefore, it can be said that Example 4-2 is a substantially ideal product that does not produce any viscosity even when heated, that is, does not produce any viscosity even if the particles are completely gelatinized.

FIG. 6 also shows the results of measuring raw material 4 (sago starch) under the same conditions (6% solids) for comparison. When the raw material 4 reaches 69.5 ° C., the viscosity starts to appear, the viscosity curve rises rapidly, and when the temperature reaches 81.2 ° C. about 21 minutes after the start of measurement, the maximum viscosity is 728 BU. Was recorded. Thereafter, the viscosity continued to drop slowly, cutting 500 BU in the 95 ° C holding section and recording the lowest viscosity of 381 BU at the end of the 95 ° C holding section (40 minutes elapsed).

When the maximum viscosity ratio of the raw material 4 and each example (maximum viscosity of the example / maximum viscosity of the raw material 4) is calculated in the temperature increase section and the temperature storage section, Example 4-1 is 4.1%. In Example 4-2, the viscosity was 0 B.U. The number of 4.1% in Example 4-1 is a very excellent value, but Example 4-2 has no viscosity at all, so this is even higher.

In the two examples shown in FIG. 7, the obtained two samples did not satisfy the requirements of the present invention. The raw material is the same sago starch (raw material 4) as in Examples 4-1 and 4-2, but the roasting temperature is set to 120 ° C. and rather low, and the roasting time is set to 60 minutes and longer, Two types of samples were obtained. Let them be Comparative Example 4-1 and Comparative Example 4-2, respectively. Water was added to these two samples to adjust the solid content (starch component) to 6%, and the change in viscosity accompanying a change in temperature was measured with a Brabender viscometer (see FIG. 7). At this time, the moisture content of the starch powder was 0.78% in Comparative Example 4-1 and 0.33% in Comparative Example 4-2. The pH values were 5.87 for Comparative Example 4-1 and 5.88 for Comparative Example 4-2.

In Comparative Example 4-1 (roasting at 120 ° C. for 60 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity starts to appear at a temperature of 67.4 ° C., the viscosity increases rapidly, When the temperature reached 73.3 ° C. (15.5 minutes after the start of measurement), the maximum viscosity of 649 B.U. was recorded, and thereafter, the viscosity continued to decrease gradually. Even in the temperature holding section at 95 ° C. for 10 minutes, the viscosity gradually decreased from about 520 B.U., and ended when it was slightly lower than 400 B.U. In Comparative Example 4-1, the maximum viscosity was 649 B.U., and the maximum viscosity ratio was 89.1%, which was out of the scope of the present invention.

In Comparative Example 4-2 (roasting at 120 ° C. for 60 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity started to appear at a temperature of 67.1 ° C., and the viscosity increased rapidly, and the measurement started. 15.1 minutes later, a maximum viscosity of 630 B.U. was recorded at a temperature of 72.7.degree. Thereafter, the viscosity curve gradually decreased and continued to decrease in the temperature holding section at 95 ° C. for 10 minutes, and was below the viscosity of 400 B.U. at the end of the temperature holding section. Since Comparative Example 4-2 also has a maximum viscosity exceeding 50% of the maximum viscosity of the raw material 4 (maximum viscosity ratio 86.5%), it is out of the range of the present invention.

In Comparative Examples 4-1 and 4-2, although the roasting time was as long as 60 minutes, the roasting temperature was considerably low at 120 ° C., so the maximum viscosity exceeded 364 B.U. I was off. In Examples 4-1 and 4-2 using the same sago starch as a raw material, since the roasting temperature was 180 ° C., the roasting time was 32 minutes for Example 4-1 and 38 minutes for Example 4-2. Although it is shorter than the two samples of Comparative Examples 4-1 and 4-2, it falls within the scope of the present invention. In addition, although the two samples of Comparative Examples 4-1 and 4-2 have the same roasting time and roasting temperature, the comparative example 4-2 having a slightly lower moisture content has a slightly lower maximum viscosity. there were. In any case, at a low temperature of 120 ° C., the water content can be reduced to 1% or less, that is, the drying is sufficiently performed, but the viscosity of the raw starch cannot be sufficiently decreased.

Example 5 shown in FIG. 8 uses sago starch different from the raw material 4 as the raw material 5, sets the roasting time as short as 11 minutes, and sets the roasting temperature to 220 ° C. and 206 ° C. slightly higher. Two types of samples were obtained by setting. They are referred to as Example 5-1 and Comparative Example 5-1, respectively. Water was added to these two samples to adjust the solid content (starch component) to 6%, and the change in viscosity accompanying a change in temperature was measured with a Brabender viscometer. At this time, the water content of the starch powder was 1.11% in Example 5-1 and 1.22% in Comparative Example 5-1. Further, the pH value was 4.39 in Example 5-1 and 4.35 in Comparative Example 5-1.

For comparison, the raw material 5 before roasting was also measured under the same conditions. Raw material 5 had a water content of 13.11% (wt%) and a pH value of 5.90. The water content was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. The roasting apparatus used in Example 5 is a paddle dryer. In Example 5, since the maximum viscosity of the raw material 5 is 594 B.U., 50% thereof is 297 B.U. Therefore, if the maximum viscosity of the sample does not exceed 297 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Example 5-1 (roasting at 220 ° C. for 11 minutes), in the temperature increase section from 50 ° C. to 95 ° C., the viscosity began to appear at a temperature of 66.8 ° C., but the increase in the viscosity curve was slow, When the temperature reached 73.1 ° C. (15.4 minutes after the start of measurement), the maximum viscosity of 52 B.U. was recorded, and thereafter, the viscosity continued to decrease gradually. Even in the temperature holding section at 95 ° C. for 10 minutes, the viscosity gradually dropped from about 30 B.U., and finished at a viscosity of about 20 B.U. Example 5-1 has a maximum viscosity of 52 B.U., and the maximum viscosity ratio is 8.8%, which is a significant measurement result that is well within the scope of the present invention. It can be said that it is almost free, that is, it has excellent viscosity with almost no viscosity even when the particles are completely gelatinized.

In Comparative Example 5-1 (roasting at 206 ° C. for 11 minutes), in the temperature rising section from 50 ° C. to 95 ° C., the viscosity started to appear at a temperature of 68.0 ° C., and the viscosity increased rapidly, and the measurement started. After 15 minutes, a maximum viscosity of 388 B.U. was recorded at a temperature of 73.3.degree. Thereafter, the viscosity curve gradually decreased and continued to decrease in the temperature holding section at 95 ° C. for 10 minutes, and was below the viscosity of 200 B.U. at the end of the temperature holding section. Since Comparative Example 5-1 has a maximum viscosity exceeding 50% of the maximum viscosity of the raw material 5 (maximum viscosity ratio 65.3%), it is out of the range of the present invention.

In addition, looking at the viscosity curve of the raw material 5, the raw material 5 starts to show a viscosity at 69.4 ° C., the viscosity rapidly increases, and reaches a maximum at less than 17 minutes (temperature 75.2 ° C.) after the start of measurement. A viscosity of 594 B.U. was recorded. Thereafter, the viscosity gradually decreased, and decreased to about 300 B.U. at the end of the temperature holding section at 95 ° C. for 10 minutes.

In Comparative Example 5-1, the roasting time was 11 minutes, which was the same as that of Example 5-1, but the roasting temperature was 206 ° C, which was 14 ° C lower than that of Example 5-1. For this reason, the maximum viscosity exceeded 297 B.U., which was out of the scope of the present invention. Cases using the same sago starch as raw materials are Examples 4-1 and 4-2. In Examples 4-1 and 4-2, although the roasting temperature is as low as 180 ° C., the roasting time is as in Example 4. -1 was 32 minutes and Example 4-2 was 38 minutes, both of which were roasted over about three times the time of Comparative Example 5-1. Sago starch tends to give relatively significant results even with a shorter roasting time than potato starch, but with a considerably shorter roasting time of 11 minutes, a significant result is obtained unless the roasting temperature is increased to 220 ° C. It turned out not to be obtained. However, when the viscosity curve of Example 5-1 is seen, since it changes at a considerably low level, it can be predicted that a significant result will be obtained if the roasting temperature is actually high even in a time shorter than 11 minutes.

In Example 6, potato starch was used as the raw material 6 and a bono dryer, which is a batch-type roasting device, was used as the roasting device. The roasting temperature was changed from 130 ° C to 180 ° C in increments of 10 ° C. Various samples were obtained from Examples 6-1 to 6-6. Hereinafter, for Example 6 and later, the final product temperature is referred to as the roasting temperature. The roasting time is in a form that is almost directly proportional to the roasting temperature because the roasting apparatus is a batch type, but in fact, the method of increasing the temperature slowed down as the roasting temperature increased, so 10 ° C The amount of time required to increase has also increased little by little. That is, the difference in the baking time between Example 6-1 (130 ° C./24 minutes) and Example 6-2 (140 ° C./29 minutes) is 5 minutes, but Example 6-5 (170 ° C./51). Min) and Example 6-6 (180 ° C./63 min), the difference in roasting time extends to 12 min.

Water was added to the six samples of Examples 6-1 to 6-6 and all were adjusted so that the solid content (starch component) was 4%, and the change in viscosity with temperature change was measured with a Brabender viscometer. Was measured (see FIGS. 9 and 10). The solid content (starch component) of 4% is a standard value selected when potato starch is applied to a Brabender viscometer as described above.

  At this time, the water content of the starch powder was 3.89% in Example 6-1, 2.67% in Example 6-2, 1.56% in Example 6-3, and Example 6-4. It was 1.33%, Example 6-5 was 1.44%, and Example 6-6 was 1.50%. The roasting temperature / time is 130 ° C / 24 minutes for Example 6-1; 140 ° C / 29 minutes for Example 6-2; 150 ° C / 36 minutes for Example 6-3; It was 160 ° C / 43 minutes, Example 6-5 was 170 ° C / 51 minutes, and Example 6-6 was 180 ° C / 63 minutes. Theoretically, the higher the roasting temperature and the longer the roasting time, the lower the water content. In practice, however, the decrease in the water content is conspicuous up to 140 ° C. As a result, the moisture content did not change much around 1.5%. The pH values were 6.61 for Example 6-1, 6.32 for Example 6-2, 6.25 for Example 6-3, 6.28 for Example 6-4, and Example 6-5. Was 6.09 and Example 6-6 was 5.98.

For comparison, the raw material 6 before baking was also measured under the same conditions. Raw material 6 had a water content of 18.33% (% by weight) and a pH value of 7.30. The water content was adjusted so that the solid content (starch component) was 4%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 6, since the maximum viscosity of the raw material 6 is 1285 B.U., 50% thereof is 642.5 B.U. Therefore, if the maximum viscosity of the sample does not exceed 642.5 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Example 6-1 (roasting temperature 130 ° C./roasting time 24 minutes), the viscosity started to appear when the temperature reached 61.7 ° C., the viscosity curve slowly increased, and 30 minutes after the start of measurement. When the temperature reached 95 ° C., the viscosity reached 600 B.U. (see FIG. 9). Thereafter, the viscosity increased slightly, and the maximum viscosity reached 626 B.U. 32 minutes after the start of measurement. From the condition of 642.5 B.U.

In Example 6-2 (roasting temperature 140 ° C./roasting time 29 minutes), the viscosity began to appear at the time when the temperature reached 61.7 ° C., the viscosity curve slowly increased, and 30 minutes after the start of measurement. When the temperature reached 95 ° C., the viscosity reached 250 BU. Thereafter, the viscosity increased slightly, and a maximum viscosity of 287 B.U. This is less than half of the limit value of 642.5 B.U., and it can be said that a significantly more significant result was obtained than in Example 6-1.

In Example 6-3 (roasting temperature 150 ° C./roasting time 36 minutes), the viscosity started to appear when the temperature reached 63.7 ° C., the viscosity curve slowly increased, and the temperature was 30 minutes after the start of measurement. When the temperature reached 95 ° C., the viscosity slightly exceeded 200 B.U. Thereafter, the viscosity increased slightly, and a maximum viscosity of 245 B.U. was recorded at the end of the temperature holding section at 95 ° C. (40 minutes after the start of measurement). This is also less than half of the limit value of 642.5 B.U., which is considerably more significant than Example 6-1. However, when compared with Example 6-2, although the viscosity is somewhat low, it cannot be said that there is a significant difference.

In Example 6-4 (roasting temperature 160 ° C./roasting time 43 minutes), the viscosity began to appear when the temperature reached 62.0 ° C., the viscosity curve slowly increased, and the temperature was 30 minutes after the start of measurement. When the temperature reached 95 ° C., the viscosity approached 200 B.U., but thereafter the viscosity remained substantially constant. The maximum viscosity was recorded 194 B.U. 2 minutes after the beginning of the temperature holding section at 95 ° C. (32 minutes after the start of measurement). This is 51 B.U. lower than that of Example 6-3, which is a significant result.

In Example 6-5 (roasting temperature 170 ° C./roasting time 51 minutes), the viscosity started to appear when the temperature reached 62.5 ° C., the viscosity curve gradually increased, and the temperature was 30 minutes after the start of measurement. When the temperature reached 95 ° C., the viscosity exceeded 100 B.U., but remained substantially constant thereafter. The maximum viscosity was recorded 2 minutes after the beginning of the temperature holding section at 95 ° C. (32 minutes after the start of measurement) and was 118 B.U. This is 76 B.U. lower than that of Example 6-4, which is a more significant result.

In Example 6-6 (roasting temperature 180 ° C./roasting time 63 minutes), the viscosity started to appear when the temperature reached 61.6 ° C., but the increase in the viscosity curve was very gradual. Even when the temperature reached 95 ° C. in 30 minutes, it was below 50 B.U., and remained substantially constant thereafter. The maximum viscosity was recorded 2 minutes after the beginning of the temperature holding interval of 95 ° C. (32 minutes after the start of the measurement) and was only 39 BU. This is 79 B.U. lower than that of Example 6-4, which is a very significant result.

9 and 10 also show the results of measuring raw material 6 (potato starch) under the same conditions (4% solids) for comparison. When the raw material 6 reaches 62.5 ° C., the viscosity starts to appear, the viscosity curve rises rapidly, and when the temperature reaches 70.6 ° C. in about 13.7 minutes after the start of measurement, the maximum viscosity of 1285B is reached. U. was recorded. Thereafter, the viscosity continued to decrease slowly, and immediately after entering the 95 ° C. holding section, the viscosity became less than half (642.5 B.U.).

When the maximum viscosity ratio of the raw material 6 and each example (maximum viscosity of the example / maximum viscosity of the raw material 6) was calculated in the temperature increase section and the temperature storage section, Example 6-1 was 48.7%, Example 6-2 was 22.3%, Example 6-3 was 19.1%, Example 6-4 was 15.1%, Example 6-5 was 9.2%, and Example 6-6 was It was 3.0%. A smaller maximum viscosity ratio indicates that a low-viscosity sample was obtained from the raw material by roasting, which can be considered to indicate that the roasting effect is high.

Six examples of Example 6 can be divided into three groups depending on how the viscosity decreases. The first group is Example 6-1 which has a maximum viscosity ratio of 48.7%. The next second group is Example 6-2 and Example 6-3, and the maximum viscosity ratio is reduced to about half that of Example 6-1. In the final third group, three examples of Examples 6-4 to 6-5 are included, and a significant decrease in viscosity is observed at a constant rate every time the roasting temperature increases by 10 ° C. According to this result, Example 6-1 of the first group has a maximum viscosity that is barely 50% of the maximum viscosity of the raw material 6, so it is not known whether it can actually be used. Commercialization is possible.

  Next, the same test was performed by changing the type of starch to sago starch. That is, using a Bono dryer, which is a batch-type roasting device, the roasting temperature was increased in increments of 10 ° C. and the roasted sample was applied to a Brabender viscometer to measure the viscosity. In this case, 6 samples were obtained starting from the roasting temperature of 130 ° C. until reaching 180 ° C. As a result, the 130 ° C. sample had a maximum viscosity exceeding 50% of the maximum viscosity of the raw material. Thus, a comparative example was obtained (Comparative Example 7-1). The remaining 5 samples all showed significant results (Examples 7-1 to 7-5).

The measuring method of the viscosity is specifically as follows. Water was added to seven samples and all were adjusted so that the solid content (starch component) was 6%, and the change in viscosity with temperature change was measured with a Brabender viscometer (see FIGS. 11 and 12). ). The solid content (starch component) of 6% is a standard value selected when applying sago starch to a Brabender viscometer as described above.

  At this time, the moisture content of the starch powder was 4.33% in Comparative Example 7-1, 2.67% in Example 7-1, 3.33% in Example 7-2, and in Example 7-3. It was 2.00%, Example 7-4 was 2.00%, and Example 7-5 was 1.33%. The roasting temperature / time is 130 ° C./22 minutes for Comparative Example 7-1, 140 ° C./25 minutes for Example 7-1, 150 ° C./32 minutes for Example 7-2, and Example 7-3. The temperature was 160 ° C./35 minutes, Example 7-4 was 170 ° C./40 minutes, and Comparative Example 7-5 was 180 ° C./50 minutes. Further, the pH values are 4.21 in Comparative Example 7-1, 4.42 in Example 7-1, 4.08 in Example 7-2, 4.09 in Example 7-3, and Example 7-4. Was 4.06 and Example 7-5 was 4.29.

For comparison, the raw material 7 before baking was also measured under the same conditions. Raw material 7 had a moisture content of 14.67% (% by weight) and a pH value of 4.60. The moisture was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 7, since the maximum viscosity of the raw material 7 is 501 B.U., 50% thereof is 250.5 B.U. Therefore, if the maximum viscosity of the sample does not exceed 250.5 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Comparative Example 7-1 (roasting temperature 130 ° C./roasting time 22 minutes), the viscosity started to appear when the temperature reached 69.4 ° C., the viscosity curve increased rapidly, and 16.3 after the start of measurement. A maximum viscosity of 252 B.U. was recorded when the temperature reached 74.5 ° C. in minutes. Thereafter, the viscosity began to decrease slowly, and reached about 130 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and became approximately 100 B.U. at the end of the temperature holding section. The maximum viscosity of 252 B.U. was slightly higher than 250.5 B.U., which is 50% of the maximum viscosity of the raw material 7, and was a comparative example.

In Example 7-1 (roasting temperature 140 ° C./roasting time 25 minutes), the viscosity started to appear when the temperature reached 70.1 ° C., the viscosity curve increased rapidly, and 16.5 after the start of measurement. A maximum viscosity of 170 B.U. was recorded when the temperature reached 74.8 ° C. in minutes. After that, the viscosity began to drop slowly and became about 80 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and reached about 70 B.U. at the end of the temperature holding section. The maximum viscosity of 170 B.U. is 33.9% in terms of the maximum viscosity ratio, and is sufficiently acceptable as a product.

In Example 7-2 (roasting temperature 150 ° C./roasting time 32 minutes), the viscosity started to appear when the temperature reached 70.3 ° C., the viscosity curve increased rapidly, and 16.4 after the start of measurement. A maximum viscosity of 49 B.U. was recorded when the temperature reached 74.6 ° C. in minutes. Thereafter, the viscosity began to drop slowly, and became approximately 50 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. The subsequent decrease in viscosity was very gradual. The maximum viscosity of 49 B.U. is considerably lower than 170 B.U. of Example 7-1, and Example 7-2 is considered to be an excellent product with little viscosity even when subjected to temperature.

In Example 7-3 (roasting temperature 160 ° C./roasting time 35 minutes), the viscosity started to appear at the time when the temperature reached 70.9 ° C., but the viscosity curve hardly increased, and after the start of measurement, 16. A maximum viscosity of 10 BU was recorded when the temperature reached 74.3 ° C. in 2 minutes. This is a numerical value that can be ignored from 250.5 B.U., which is 50% of the maximum viscosity of the raw material 7, and Example 7-3 is more excellent as a product than Example 7-2. It can be said that there is.

In Example 7-4 (roasting temperature 170 ° C./roasting time 40 minutes), the viscosity was 0 BU throughout the measurement interval. This is a very significant result and ideal for a product.

In Example 7-5 (roasting temperature 180 ° C./roasting time 50 minutes), the viscosity did not begin to be measured, but when the temperature reached 73.0 ° C. in 15.3 minutes after the start of measurement. And recorded a maximum viscosity of 4 B.U. At this level, the viscosity may actually be regarded as 0 B.U., and Example 7-5 can be handled in the same row as Example 7-4, which has no viscosity at all as a product.

11 and 12 also show the results of measuring raw material 7 (sago starch) under the same conditions (solid matter 6%) for comparison. When the raw material 7 reached 69.8 ° C., the viscosity started to appear, the viscosity curve increased rapidly, and when the temperature reached 75.1 ° C. in about 16.7 minutes after the start of measurement, the maximum viscosity 501B was reached. U. was recorded. Thereafter, the viscosity continued to decrease slowly, and immediately after entering the 95 ° C. holding section, 300 B.U.

It is as follows if the maximum viscosity ratio of the raw material 7 and each Example (the maximum viscosity of the Example / the maximum viscosity of the raw material 7) is listed together in the temperature increase section and the temperature storage section. Comparative Example 7-1 was 50.3%, Example 7-1 was 33.9%, Example 7-2 was 9.8%, Example 7-3 was 2.0%, and Example 7-4 was 0.0%, Example 7-5 is 0.8%.

In Example 7, the maximum viscosity ratio is 50.3% even at a roasting temperature of 130 ° C. (Comparative Example 7-1), which is substantially half of the maximum viscosity of the raw material 7. Since it was slightly higher than half, it was a comparative example. From this point, it is assumed that the lower limit of the roasting temperature is slightly above 130 ° C. Thereafter, as the roasting temperature rises by 10 ° C., the maximum viscosity rapidly decreases, and it can be said that in Examples 7-3 to 7-5, an ideal product having substantially no viscosity was obtained.

  Next, the same test was conducted by changing the starch type to tapioca starch. That is, using a Bono dryer, which is a batch-type roasting device, the roasting temperature was increased in increments of 10 ° C. and the roasted sample was applied to a Brabender viscometer to measure the viscosity. In this case, six samples were obtained starting at a roasting temperature of 130 ° C. and reaching 180 ° C. As a result, four samples of 160 ° C. or lower had a maximum viscosity of 50% of the maximum viscosity of the raw material. It exceeded and it became a comparative example (comparative examples 8-1 to 8-4). The remaining 2 samples showed significant results (Examples 8-1 and 8-2).

The measuring method of the viscosity is specifically as follows. Water was added to the six samples, and all were adjusted so that the solid content (starch component) was 6%, and the change in viscosity with temperature change was measured with a Brabender viscometer (see FIGS. 13 and 14). ). The solid content (starch component) of 6% is a standard value selected when tapioca starch is applied to a Brabender viscometer.

  At this time, the moisture content of the starch powder was 5.22% in Comparative Example 8-1, 3.78% in Comparative Example 8-2, 2.67% in Comparative Example 8-3, and Comparative Example 8-4. It was 1.78%, Example 8-1 was 1.89%, and Example 8-2 was 1.78%. The roasting temperature / time is 130 ° C./16 minutes for Comparative Example 8-1, 140 ° C./19 minutes for Comparative Example 8-2, 150 ° C./26 minutes for Comparative Example 8-3, and Comparative Example 8-4. The temperature was 160 ° C./29 minutes, Example 8-1 was 170 ° C./36 minutes, and Example 8-2 was 180 ° C./48 minutes. Further, the pH values are 6.14 for Comparative Example 8-1, 6.12 for Comparative Example 8-2, 5.93 for Comparative Example 8-3, 5.77 for Comparative Example 8-4, and Example 8-1. Was 5.64 and Example 8-2 was 5.39.

For comparison, the raw material 8 before roasting was also measured under the same conditions. Raw material 8 had a water content of 11.44% (wt%) and a pH value of 6.49. The water content was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 8, since the maximum viscosity of the raw material 8 is 786 B.U., 50% thereof is 393 B.U. Therefore, if the maximum viscosity of the sample does not exceed 393 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Comparative Example 8-1 (roasting temperature 130 ° C./roasting time 16 minutes), the viscosity started to appear when the temperature reached 64.4 ° C., the viscosity curve increased rapidly, and 15.5 after the start of measurement. A maximum viscosity of 722 B.U. was recorded when the temperature reached 73.3 ° C. in minutes. After that, the viscosity began to decrease slowly, and became slightly higher than 400 BU when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and was below 350 B.U. at the end of the temperature holding section. The maximum viscosity of 722 B.U. was significantly higher than 393 B.U., which is 50% of the maximum viscosity of the raw material 8, and was a comparative example.

In Comparative Example 8-2 (roasting temperature 140 ° C./roasting time 19 minutes), the viscosity started to appear when the temperature reached 65.3 ° C., the viscosity curve increased rapidly, and 16.2 after the start of measurement. The maximum viscosity of 658 B.U. was recorded when the temperature reached 74.3 ° C. in minutes. After that, the viscosity began to decrease slowly, and became slightly higher than 400 BU when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and was below 350 B.U. at the end of the temperature holding section. The maximum viscosity of 658 B.U. was significantly higher than 393 B.U., which is 50% of the maximum viscosity of the raw material 8, and was a comparative example.

In Comparative Example 8-3 (roasting temperature 150 ° C./roasting time 26 minutes), the viscosity started to appear when the temperature reached 64.4 ° C., the viscosity curve increased rapidly, and 15.1 after the start of measurement. The maximum viscosity of 529 B.U. was recorded when the temperature reached 72.7 ° C. in minutes. After that, the viscosity began to decrease slowly, and became slightly higher than 350 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased to about 300 B.U. at the end of the temperature holding section. The maximum viscosity of 529 B.U. was considerably higher than 393 B.U., which is 50% of the maximum viscosity of the raw material 8, and this was also a comparative example.

In Comparative Example 8-4 (roasting temperature 160 ° C./roasting time 29 minutes), the viscosity began to appear at the time when the temperature reached 64.1 ° C., the viscosity curve increased rapidly, and 14.2 after the start of measurement. The maximum viscosity of 426 B.U. was recorded when the temperature reached 71.3 ° C. in minutes. After that, the viscosity starts to drop slowly, and after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement, the viscosity is gradually cut off, and after that, the viscosity gradually decreases and reaches 250 BU at the end of the temperature holding section. A little over the level. The maximum viscosity of 426 B.U. is close to 393 B.U., which is 50% of the maximum viscosity of the raw material 8, but is still higher, and this is also a comparative example. However, from the maximum viscosity value, in the raw material 8 of Example 8, it can be estimated that the borderline between the comparative example and the example is slightly higher than 160 ° C.

In Example 8-1 (roasting temperature 170 ° C./roasting time 36 minutes), the viscosity started to appear at the time when the temperature reached 64.1 ° C., the viscosity curve increased rapidly, and 14.3 after the start of measurement. A maximum viscosity of 326 B.U. was recorded when the temperature reached 71.5 ° C. in minutes. After that, the viscosity begins to drop slowly, and after entering the temperature holding zone at 95 ° C. 30 minutes after the start of measurement, it becomes slightly higher than 200 B.U. After that, the viscosity gradually decreases and reaches 200 B at the end of the temperature holding zone. Below U. The maximum viscosity of 326 B.U. was nearly 70 B.U. below 393 B.U., which is 50% of the maximum viscosity of the raw material 8, and was an example.

In Example 8-2 (roasting temperature 180 ° C./roasting time 48 minutes), the viscosity started to appear when the temperature reached 63.2 ° C., and the viscosity curve increased slightly sharply. A maximum viscosity of 155 B.U. was recorded when the temperature reached 73.7 ° C. in 8 minutes. After that, the viscosity begins to drop slowly, and after entering the temperature holding zone at 95 ° C. 30 minutes after the start of measurement, it becomes slightly higher than 100 B.U., and after that, the viscosity gradually decreases and is almost at the end of the temperature holding zone. It became 100BU. The maximum viscosity of 155 B.U. is less than half of 393 B.U., which is 50% of the maximum viscosity of the raw material 8, and can be said to be a sufficiently significant example.

13 and 14 also show the results of measuring raw material 8 (tapioca starch) under the same conditions (6% solids) for comparison. When the raw material 8 reached 64.9 ° C., the viscosity started to appear, the viscosity curve increased rapidly, and when the temperature reached 73.4 ° C. about 15.6 minutes after the start of measurement, the maximum viscosity 786B was reached. U. was recorded. After that, the viscosity continued to decrease slowly, and immediately entered the 95 ° C. holding section, cut 400 B.U., and at the end of the 95 ° C. holding section, dropped below 350 B.U.

It is as follows if the maximum viscosity ratio (the highest viscosity of an Example / the highest viscosity of the raw material 8) of the raw material 8 and each Example and a comparative example is put together in a temperature rise area and a temperature preservation area. Comparative Example 8-1 was 91.9%, Comparative Example 8-2 was 83.7%, Comparative Example 8-3 was 67.3%, Comparative Example 8-4 was 54.2%, and Example 8-1 was 41.5% and Example 8-2 is 19.7%.

In Example 8, the maximum viscosity exceeded half of the maximum viscosity of the raw material 8 up to a roasting temperature of 160 ° C., which was a comparative example. Compared with the fact that sago starch (Example 7) showed a significant result from 140 ° C., there is an opening of 20 ° C. or more, and it can be said that tapioca starch is a starch species that is relatively difficult to reduce viscosity. This is considered to be because the tapioca starch particles are finer than sago starch and the like, and even when roasted to break the starch molecule chains, the viscosity is less likely to drop compared to starch molecules with larger particles.

In tapioca starch, the significant result was from 170 ° C., but the maximum viscosity ratio is 54.2% even at 160 ° C., so the boundary value is slightly above 160 ° C. as described above. It is estimated that.

  Next, the same test was conducted by changing the starch type to corn starch (corn starch). That is, using a Bono dryer, which is a batch-type roasting device, the roasting temperature was increased in increments of 10 ° C. and the roasted sample was applied to a Brabender viscometer to measure the viscosity. In this case, 6 samples were obtained starting at a roasting temperature of 130 ° C. and reaching 180 ° C. As a result, 3 samples of 150 ° C. or less had a maximum viscosity of 50% of the maximum viscosity of the raw material. It exceeded and it became a comparative example (comparative examples 9-1 to 9-3). The remaining three samples saw significant results (Examples 9-1 to 9-3).

The measuring method of the viscosity is specifically as follows. Water was added to six samples, and all were adjusted so that the solid content (starch component) would be 8%, and the change in viscosity with temperature change was measured with a Brabender viscometer (see FIGS. 15 and 16). ). The solid content (starch component) of 8% is a standard value selected when corn starch is applied to a Brabender viscometer.

  At this time, the moisture content of the starch powder was 4.33% for Comparative Example 9-1, 1.33% for Comparative Example 9-2, 1.56% for Comparative Example 9-3, and Example 9-1. 0.67%, Example 9-2 was 0.00%, and Example 9-3 was 0.00%. The roasting temperature / time was 130 ° C / 21 minutes for Comparative Example 9-1, 140 ° C / 25 minutes for Comparative Example 9-2, 150 ° C / 29 minutes for Comparative Example 9-3, and Example 9-1. 160 ° C./35 minutes, Example 9-2 was 170 ° C./42 minutes, and Example 9-3 was 180 ° C./53 minutes. Further, the pH values are 4.37 for Comparative Example 9-1, 4.34 for Comparative Example 9-2, 4.35 for Comparative Example 9-3, 4.36 for Example 9-1, and Example 9-2. Was 4.22 and Example 9-3 was 4.16.

For comparison, the raw material 9 before roasting was also measured under the same conditions. Raw material 9 had a moisture content of 11.90% (% by weight) and a pH value of 4.39. The moisture content was adjusted so that the solid content (starch component) was 8%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 9, since the maximum viscosity of the raw material 9 is 763 B.U., 50% thereof is 381.5 B.U. Therefore, if the maximum viscosity of the sample does not exceed 381.5 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Comparative Example 9-1 (roasting temperature 130 ° C./roasting time 21 minutes), the viscosity began to appear at 71.6 ° C., the viscosity curve increased rapidly, and 26.1 after the start of measurement. A maximum viscosity of 629 B.U. was recorded when the temperature reached 89.2 ° C. in minutes. After that, the viscosity started to decrease, and it became a little lower than 500 BU when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and was below 400 B.U. at the end of the temperature holding section. The maximum viscosity of 629 B.U. was significantly higher than 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, and was a comparative example.

In Comparative Example 9-2 (roasting temperature 140 ° C./roasting time 25 minutes), the viscosity started to appear at 71.8 ° C., the viscosity curve increased rapidly, and 25.4 after the start of measurement. A maximum viscosity of 460 B.U. was recorded when the temperature reached 88.1 ° C. in minutes. After that, the viscosity began to decrease slowly, and was less than 400 B.U. just before entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and approached 300 B.U. at the end of the temperature holding section. The maximum viscosity of 460 B.U. exceeded 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, by nearly 80 B.U., which was a comparative example.

In Comparative Example 9-3 (roasting temperature 150 ° C./roasting time 29 minutes), the viscosity started to appear when the temperature reached 70.7 ° C., the viscosity curve increased rapidly, and 24.9 after the start of measurement. A maximum viscosity of 413 B.U. was recorded when the temperature reached 87.4 ° C. in minutes. After that, the viscosity began to decrease slowly and approached 300 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and became slightly higher than 250 BU at the end of the temperature holding section. The maximum viscosity 413 B.U. was slightly higher than 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, and this was also a comparative example.

In Example 9-1 (roasting temperature 160 ° C./roasting time 35 minutes), the viscosity started to appear at the time when the temperature reached 69.5 ° C., and the viscosity curve increased slightly rapidly. A maximum viscosity of 320 B.U. was recorded when the temperature reached 87.4 ° C. in 9 minutes. After that, the viscosity begins to slowly drop, and after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement, the viscosity is gradually reduced to 250 B.U. After that, the viscosity gradually decreases and reaches 200 B.U. at the end of the temperature holding section. It was a little less than. The maximum viscosity of 320 B.U. was lower than 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, by about 60 B.U., which was an example. From the maximum viscosity value, in the raw material 9 of Example 9, it can be estimated that the borderline between the comparative example and the example is slightly higher than 150 ° C.

In Example 9-2 (roasting temperature 170 ° C./roasting time 42 minutes), the viscosity started to appear at the time when the temperature reached 69.8 ° C., the viscosity curve slowly increased, and 25.5 minutes after the start of measurement. When the temperature reached 88.3 ° C., a maximum viscosity of 219 B.U. was recorded. After that, the viscosity begins to drop slowly, and after entering the temperature holding zone at 95 ° C. 30 minutes after the start of measurement, it becomes slightly below 150 B.U., and after that, the viscosity gradually decreases and reaches 100 B at the end of the temperature holding zone. Below U. The maximum viscosity of 219 B.U. is a value that is nearly half of 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, and can be said to be a sufficiently significant result.

In Example 9-3 (roasting temperature 180 ° C./roasting time 53 minutes), the viscosity started to appear when the temperature reached 68.0 ° C., the viscosity curve gradually increased, and 24.0 after the start of measurement. A maximum viscosity of 87 B.U. was recorded when the temperature reached 86.0 ° C. in minutes. After that, the viscosity starts to gradually decrease, and after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement, the viscosity drops below 50 B.U. After that, the viscosity gradually decreases and reaches about 30 B. at the end of the temperature holding section. Cut U. The maximum viscosity of 87 B.U. is about 20% of 381.5 B.U., which is 50% of the maximum viscosity of the raw material 9, and can be said to be a very excellent example.

15 and 16 also show the results of measuring raw material 9 (corn starch) under the same conditions (8% solids) for comparison. The viscosity of the raw material 9 started to appear when the temperature reached 71.0 ° C., the viscosity curve increased rapidly, and the maximum viscosity 763B was reached when the temperature reached 90.1 ° C. in about 26.7 minutes after the start of measurement. U. was recorded. After that, the viscosity drops abruptly, cuts 700 B.U. before entering the 95.degree. C. holding section, slowly decreases in the 95.degree. C. holding section, and approaches 500 B.U. at the end of the 95.degree. C. holding section. It was.

It is as follows if the maximum viscosity ratio (the maximum viscosity of each sample / the maximum viscosity of the raw material 9) of the raw material 9 and each Example and the comparative example is put together in the temperature increase section and the temperature storage section. Comparative Example 9-1 is 82.4%, Comparative Example 9-2 is 60.3%, Comparative Example 9-3 is 54.1%, Example 9-1 is 41.9%, and Example 9-2 is 28.7%, Example 9-3 is 13.8%.

In Example 9, the maximum viscosity exceeded half of the maximum viscosity of the raw material 9 until the roasting temperature was 150 ° C., which was a comparative example. Corn starch is a starch species that has a viscosity lower than that of tapioca starch of Example 8, but still has a 10 ° C. opening compared to sago starch (Example 7), and is somewhat less likely to lose viscosity. In cornstarch, the significant result was from 160 ° C, but even at 150 ° C, the maximum viscosity ratio is 54.1%, so it is estimated that the boundary value is just over 150 ° C. The

  Next, the same test was conducted by changing the starch type to waxy starch. That is, using a Bono dryer, which is a batch-type roasting device, the roasting temperature was increased in increments of 10 ° C. and the roasted sample was applied to a Brabender viscometer to measure the viscosity. Waxy starch, also known as waxy corn starch, is a kind of corn starch like corn starch, but is also called corn starch and is characterized by almost no amylose (corn starch contains about 27% amylose) ). If glutinous rice corresponds to sticky rice, waxy starch corresponds to corn starch in corn.

In this case, five samples were obtained starting from a roasting temperature of 130 ° C. up to 170 ° C. in increments of 10 ° C. When the temperature was increased to 180 ° C., the sample started to burn, so this was removed. As a result, the sample at 130 ° C. had a maximum viscosity exceeding 50% of the maximum viscosity of the raw material and became a comparative example (Comparative Example 10-1), but the remaining 4 samples showed significant results (implementation) Examples 10-1 to 10-4).

The measuring method of the viscosity is specifically as follows. Water was added to 5 samples and all were adjusted so that the solid content (starch component) was 6%, and the change in viscosity with a temperature change was measured with a Brabender viscometer (see FIGS. 17 and 18). ). The solid content (starch component) of 6% is a standard value selected when waxy starch is applied to a Brabender viscometer.

  At this time, the water content of the starch powder was 3.89% in Comparative Example 10-1, 2.44% in Example 10-1, 1.00% in Example 10-2, and 10-3 in Example 10-3. It was 0.67%, and Example 10-4 was 0.00%. The roasting temperature / time is 130 ° C./21 minutes for Comparative Example 10-1, 140 ° C./25 minutes for Example 10-1, 150 ° C./30 minutes for Example 10-2, and 10-3 for Example 10-3. The temperature was 160 ° C./35 minutes and Example 10-4 was 170 ° C./42 minutes. Further, the pH values are 4.38 in Comparative Example 10-1, 4.46 in Example 10-1, 4.46 in Example 10-2, 4.46 in Example 10-3, and Example 10-4. Was 4.30.

For comparison, the raw material 10 before baking was also measured under the same conditions. Raw material 10 had a moisture content of 13.78% (% by weight) and a pH value of 4.50. The moisture was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 10, since the maximum viscosity of the raw material 10 is 857 B.U., 50% thereof is 428.5 B.U. Therefore, if the maximum viscosity of the sample does not exceed 428.5 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Comparative Example 10-1 (roasting temperature 130 ° C./roasting time 21 minutes), the viscosity starts to appear when the temperature reaches 67.1 ° C., and the viscosity curve rises at an angle close to vertical, after the start of measurement. A maximum viscosity of 458 B.U. was recorded when the temperature reached 72.4 ° C. in 14.9 minutes. After that, the viscosity started to decrease, and after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement, the viscosity was cut to 200 B.U. After that, the viscosity gradually decreased and reached about 150 BU at the end of the temperature holding section. The maximum viscosity of 458 B.U. was slightly higher than 428.5 B.U., which is 50% of the maximum viscosity of the raw material 10, and was a comparative example.

In Example 10-1 (roasting temperature 140 ° C./roasting time 25 minutes), the viscosity started to appear at the time when the temperature reached 67.7 ° C., the viscosity curve increased rapidly, and 15.4 after the start of measurement. The maximum viscosity of 372 B.U. was recorded when the temperature reached 73.1 ° C. in minutes. Thereafter, the viscosity began to drop slowly, and reached about 150 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and approached 100 B.U. at the end of the temperature holding section. The maximum viscosity of 372 B.U. was nearly 50 B.U. lower than 428.5 B.U., which is 50% of the maximum viscosity of the raw material 10, and was a significant result.

In Example 10-2 (roasting temperature 150 ° C./roasting time 30 minutes), the viscosity started to appear at the time when the temperature reached 67.1 ° C., the viscosity curve increased rapidly, and 15.3 after the start of measurement. The maximum viscosity of 243 B.U. was recorded when the temperature reached 73.0 ° C. in minutes. Thereafter, the viscosity began to drop slowly, and was below 100 B.U. when entering the temperature holding zone at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased to about 75 B.U. at the end of the temperature holding section. The maximum viscosity of 243 B.U. is about half of 428.5 B.U., which is 50% of the maximum viscosity of the raw material 10, and can be said to be a sufficiently significant example.

In Example 10-3 (roasting temperature 160 ° C./roasting time 35 minutes), the viscosity started to appear at the time when the temperature reached 66.5 ° C., and the viscosity curve increased to a slightly steep angle. A maximum viscosity of 150 B.U. was recorded when the temperature reached 72.5 ° C. at 0 minutes. After that, the viscosity began to drop slowly, and after 30 minutes from the start of measurement, before entering the temperature holding section of 95 ° C., 50 B.U. was cut, and after that the viscosity slightly decreased. The maximum viscosity of 150 B.U. was about one third of 428.5 B.U., which is 50% of the maximum viscosity of the raw material 10, and was more significant than Example 10-2.

In Example 10-4 (roasting temperature 170 ° C./roasting time 42 minutes), the viscosity started to appear at the time when the temperature reached 69.2 ° C., the viscosity curve slightly increased, and 15.2 after the start of measurement. The maximum viscosity of 34 B.U. was recorded when the temperature reached 72.8 ° C. in minutes. After that, the viscosity decreased slightly while being substantially constant, and changed to a substantially horizontal state after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. The maximum viscosity of 34 B.U. is almost negligible when viewed from 428.5 B.U., which is 50% of the maximum viscosity of the raw material 10, and can be said to be an extremely excellent example.

17 and 18 also show the results of measuring raw material 10 (waxy starch) under the same conditions (6% solids) for comparison. When the raw material 10 reaches 67.7 ° C., the viscosity starts to appear, and the viscosity curve rises at an angle close to vertical, and when the temperature reaches 73.1 ° C. in about 15.4 minutes after the start of measurement. A maximum viscosity of 857 B.U. was recorded. After that, the viscosity gradually decreased, and when it entered the 95 ° C. holding section, it dropped below 350 BU, and at the end of the 95 ° C. holding section, it dropped below 300 BU.

It is as follows if the maximum viscosity ratio (the maximum viscosity of each sample / the maximum viscosity of the raw material 10) of the raw material 10 and each of the examples and the comparative examples is collectively shown in the temperature increase interval and the temperature storage interval. Comparative Example 10-1 is 53.4%, Example 10-1 is 43.4%, Example 10-2 is 28.4%, Example 10-3 is 17.5%, and Example 10-4 is 4.0%.

In Example 10, only the sample having a roasting temperature of 130 ° C. was a comparative example in which the maximum viscosity exceeded half of the maximum viscosity of the raw material 10, but the subsequent four samples were examples with significant results. It was. Waxy starch can be said to be a starch species whose viscosity is easier to drop than the corn starch of Example 9. Even in the sample having the roasting temperature of 130 ° C. (Comparative Example 10-1), since the maximum viscosity ratio is 53.4%, it is estimated that the boundary value is slightly over 130 ° C.

  Next, the same test was performed by changing the type of starch to sweet potato starch. That is, using a Bono dryer, which is a batch-type roasting device, the roasting temperature was increased in increments of 10 ° C. and the roasted sample was applied to a Brabender viscometer to measure the viscosity. In this case, 6 samples were obtained starting from 130 ° C. to 180 ° C. As a result, the maximum viscosity of the sample at 130 ° C. exceeded 50% of the maximum viscosity of the raw material, which was a comparative example (Comparative Example 11-1), but the remaining 5 samples showed significant results (implementation) Examples 11-1 to 11-5).

The measuring method of the viscosity is specifically as follows. Water was added to six samples, and all were adjusted so that the solid content (starch component) would be 6%, and the change in viscosity with temperature change was measured with a Brabender viscometer (see FIGS. 19 and 20). ). The solid content (starch component) of 6% is a standard value selected when sweet potato starch is applied to a Brabender viscometer.

  At this time, the moisture content of the starch powder was 2.00% in Comparative Example 11-1, 2.44% in Example 11-1, 1.11% in Example 11-2, and 11-11 in Example 11-3. It was 0.33%, Example 11-4 was 0.00%, and Example 11-5 was 1.67%. The roasting temperature / time was 130 ° C./25 minutes for Comparative Example 11-1, 140 ° C./30 minutes for Example 11-1, 150 ° C./34 minutes for Example 11-2, and Example 11-3. The temperature was 160 ° C./39 minutes, Example 11-4 was 170 ° C./47 minutes, and Example 11-5 was 180 ° C./58 minutes. Further, the pH values were 5.60 in Comparative Example 11-1, 5.51 in Example 11-1, 5.53 in Example 11-2, 5.24 in Example 11-3, and Example 11-4. Was 4.97 and Example 11-5 was 5.06.

For comparison, the raw material 11 before roasting was also measured under the same conditions. Raw material 11 had a water content of 15.00% (% by weight) and a pH value of 6.47. The water content was adjusted so that the solid content (starch component) was 6%, and the Brabender viscosity was measured. Viscosity change curves were obtained by placing in a vessel. In Example 11, since the maximum viscosity of the raw material 11 is 786 B.U., 50% thereof is 393 B.U. Therefore, if the maximum viscosity of the sample does not exceed 393 B.U., the sample is an example, and if it exceeds, the sample is a comparative example.

In Comparative Example 11-1 (roasting temperature 130 ° C./roasting time 25 minutes), the viscosity started to appear when the temperature reached 74.0 ° C., and the viscosity curve increased at a steep angle. A maximum viscosity of 438 B.U. was recorded when the temperature reached 81.8 ° C. in 2 minutes. After that, the viscosity began to drop slowly and became about 400 BU when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and reached about 370 B.U. at the end of the temperature holding section. The maximum viscosity of 438 B.U. was slightly higher than 393 B.U., which is 50% of the maximum viscosity of the raw material 11, and was a comparative example.

In Example 11-1 (roasting temperature 140 ° C./roasting time 30 minutes), the viscosity started to appear when the temperature reached 74.2 ° C., the viscosity curve increased rapidly, and 21.1 after the start of measurement. A maximum viscosity of 362 B.U. was recorded when the temperature reached 81.7 ° C. in minutes. After that, the viscosity began to decrease slowly and approached 300 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased and was below 300 B.U. at the end of the temperature holding section. The maximum viscosity 362 B.U. was slightly lower than 393 B.U., which is 50% of the maximum viscosity of the raw material 11, and this was an example.

In Example 11-2 (roasting temperature 150 ° C./roasting time 34 minutes), the viscosity started to appear when the temperature reached 73.9 ° C., the viscosity curve increased rapidly, and 21.1 after the start of measurement. The maximum viscosity of 267 B.U. was recorded when the temperature reached 81.7 ° C. in minutes. After that, the viscosity began to decrease slowly, and approached 200 B.U. when entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. After that, the viscosity gradually decreased to about 200 B.U. at the end of the temperature holding section. The maximum viscosity of 267 B.U. is lower than 393 B.U., which is 50% of the maximum viscosity of the raw material 11, by 100 B.U., which is a significant example.

In Example 11-3 (roasting temperature 160 ° C./roasting time 39 minutes), the viscosity started to appear at the time when the temperature reached 74.0 ° C., and the viscosity curve increased to a slightly steep angle. A maximum viscosity of 160 B.U. was recorded when the temperature reached 80.8 ° C. in 5 minutes. After that, the viscosity starts to drop slowly, and after entering the temperature holding zone at 95 ° C. 30 minutes after the start of measurement, it becomes 150 B.U. or less, and after that, the viscosity decreases slightly and at the end of the temperature holding zone at 95 ° C. It became about 100BU. The maximum viscosity of 160 B.U. was less than half of 393 B.U., which is 50% of the maximum viscosity of the raw material 11, and was more significant than Example 11-2.

In Example 11-4 (roasting temperature 170 ° C./roasting time 47 minutes), the viscosity started to appear at the time when the temperature reached 74.0 ° C., the viscosity curve slightly increased, and 19.7 after the start of measurement. A maximum viscosity of 46 B.U. was recorded when the temperature reached 79.6 ° C. in minutes. After that, the viscosity decreased slightly while being substantially constant, and changed to a substantially horizontal state after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement. The maximum viscosity of 46 B.U. is just over 10% when viewed from 393 B.U., which is 50% of the maximum viscosity of the raw material 11, and can be said to be an extremely excellent example.

In Example 11-5 (roasting temperature 180 ° C./roasting time 58 minutes), the viscosity started to appear when the temperature reached 71.0 ° C., and the viscosity curve increased only slightly. The maximum viscosity of 4 B.U. was recorded when the temperature reached 77.5 ° C. in minutes. After that, the viscosity decreased slightly, and after entering the temperature holding section at 95 ° C. 30 minutes after the start of measurement, the viscosity was kept in a substantially horizontal state. The maximum viscosity of 4 B.U. is negligible when viewed from 393 B.U., which is 50% of the maximum viscosity of the raw material 11, and can be said to be an excellent example exceeding Example 11-4.

19 and 20 also show the results of measuring raw material 11 (sweet potato starch) under the same conditions (6% solids) for comparison. When the raw material 11 became 73.6 ° C., the viscosity started to appear, the viscosity curve increased rapidly, and when the temperature reached 80.6 ° C. in about 20.4 minutes after the start of measurement, the maximum viscosity 786B was reached. U. was recorded. After that, the viscosity gradually decreased, and when it entered the 95 ° C. holding section, it was cut off at 750 B.U., and at the end of the 95 ° C. holding section, it was below 650 B.U.

It is as follows if the maximum viscosity ratio (the maximum viscosity of each sample / the maximum viscosity of the raw material 11) of the raw material 11 and each Example and the comparative example is put together in the temperature increase section and the temperature storage section. Comparative Example 11-1 was 55.7%, Example 11-1 was 46.1%, Example 11-2 was 34.0%, Example 11-3 was 20.4%, and Example 11-4 was 5.9%, Example 11-5 is 0.5%.

In Example 11, only the sample having a roasting temperature of 130 ° C. was a comparative example in which the maximum viscosity exceeded half of the maximum viscosity of the raw material 11, but the subsequent 5 samples were all examples with significant results. It was. From this result, it can be said that sweet potato starch is a starch species that is relatively easy to drop in viscosity. The sample with a roasting temperature of 130 ° C. (Comparative Example 11-1) has a maximum viscosity ratio of 55.7%, and the sample with a roasting temperature of 140 ° C. (Example 11-1) has a maximum viscosity ratio of 46.1%. Because there is, it is estimated that the boundary value is somewhere between 130 ° C and 140 ° C.

The present invention provides a groundbreaking method to replace low-viscosity starch powder by hydrolysis with an oxidizing agent or enzymatic hydrolysis that has been conventionally performed, that is, a method for producing low-viscosity starch by high-temperature roasting. It is disclosed and has great industrial significance.

Claims (12)

A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is potato starch, the roasting temperature is selected from the range of 180 ° C to 210 ° C, and the roasting time is 30 minutes or more when the roasting temperature is 180 ° C or higher and lower than 210 ° C. The baking temperature is 210 ° C. for 10 minutes or more,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw starch without any added chemicals, enzymes or water is roasted in a continuous roasting device that continuously feeds the raw starch and continuously removes the product. The viscosity is to obtain a roasted starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, the roasting temperature is selected from the range of 180 ° C to 220 ° C, and the roasting time is roasted for 32 minutes or more when the roasting temperature is 180 ° C or higher and lower than 220 ° C. The temperature is 220 ° C. for 11 minutes or more,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw material starch is potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 130 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of potato starch as a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sago starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, comprising obtaining a baked starch having a viscosity of 50% or less of the viscosity of sago starch, which is a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is tapioca starch, it is roasted so that the final product temperature is a temperature selected from the range of 170 ° C to 180 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of tapioca starch, which is a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is corn starch, it is roasted so that the final product temperature is a temperature selected from the range of 160 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of corn starch which is a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is waxy starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 170 ° C,
A method for producing a roasted starch, comprising obtaining a roasted starch having a viscosity of 50% or less of the viscosity of a waxy starch that is a raw material starch. A method of obtaining a roasted starch having a viscosity of roasted starch after roasting by high-temperature roasting of 50% or less of the viscosity of raw starch,
Raw material starch without any chemicals, enzymes or water added is roasted in a batch-type roasting device in which a certain amount of raw material starch is placed in a container and roasted in the device, and the product is taken out after roasting. The viscosity of the baked starch after baking and baking is to obtain a baked starch having a viscosity of 50% or less of the viscosity of the raw starch,
When the raw starch is sweet potato starch, it is roasted so that the final product temperature is a temperature selected from the range of 140 ° C to 180 ° C,
A method for producing a baked starch, characterized by obtaining a baked starch having a viscosity of 50% or less of the viscosity of sweet potato starch as a raw material starch. A roasted starch having a Brabender viscosity measured by the Brabender viscometer of the roasted starch after roasting is 50% or less of the Brabender viscosity measured by the Brabender viscometer of the raw starch before roasting The method for producing a roasted starch according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, or claim 8. Measurement of Brabender viscosity with a Brabender viscometer for roasted starch after roasting starts at 50 ° C, increases temperature by 1.5 ° C per minute, and holds at 95 ° C for 10 minutes. The baked starch having the highest Brabender viscosity of the baked starch of 50% or less of the highest value of the Brabender viscosity of the raw starch measured by the same method is obtained. A method for producing roasted starch.   The water content of the roasted starch after roasting is less than 20% by weight, wherein the moisture content is less than 20% by weight. Or the manufacturing method of the roasted starch of Claim 8 or Claim 9 or Claim 10. The pH value of the roasted starch after roasting does not exceed the pH value of the raw starch, The claim 1 or claim 2 or claim 3 or claim 4 or claim 5 or claim 6 or claim 6 The method for producing a roasted starch according to claim 7 or claim 8 or claim 9 or claim 10 or claim 11.

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